From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Peach, Raspberry and Almond Torte This is a great dessert I adapted from a signature item served at the Greenbrier Resort in West Virginia. It's terrific as is, with a zabaglione sauce, or with ice cream. After you've eaten your fill, you can bake the cake a second time at 250 degrees until dry and hard. This will pass as biscotti. 1 cup self-rising flour 1/2 tsp. salt 1 tsp. cinnamon 1/8 tsp. nutmeg 1 1/2 sticks butter, softened 3/4 cup sugar 1 egg 1 1/4 cups finely ground blanched, skinned almonds 2 fresh, ripe peaches, sliced 1 cup fresh raspberries or blackberries   Preheat oven to 350 degrees. 1. Butter a 9-inch springform pan. Fit the bottom with a parchment paper circle. Butter and flour the sides. 2. Mix flour, salt, cinnamon and nutmeg in a small bowl. 3. In a metal bowl, beat the butter with an electric mixer until pale in color and fluffy. Add sugar to butter, and cream for three more minutes. Scrape down the sides of the bowl. Add egg and beat in completely. 4. Stir the almonds and then the flour mixture into the butter-and-egg mixture with a wooden spoon. Batter should be very stiff. 5. Spread half of the batter onto the bottom of the springform pan. Arrange peach slices on top, and cover with raspberries. Then plop the remaining dough atop the fruit. (There's really no way to spread this; just put it down in spoonfuls.) 6. Bake 45 to 55 minutes until golden brown, and the sides of the torte are pulling away from the pan. Cool ten minutes. Remove the sides of the pan and allow to cool completely. Serves eight. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com